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Deep-fried chicken wontons with a small bowl of dipping sauce.
Victoria Haneveer

Chicken Dim Sum Recipe: Deep-Fried Chicken Wontons

Crispy deep-fried chicken wontons are filled with finely minced chicken, water chestnuts and green onions. Serve them hot with your favorite dipping sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 50 pieces approx
Course: Appetizer
Cuisine: Chinese
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) chicken breast
  • 3 water chestnuts, finely diced
  • ¼ cup (25g) green onions (scallions), chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons vegetable oil
  • 1 egg, lightly beaten
  • 1 pound (450g) wonton wrappers
  • Oil for deep frying, as needed

Equipment

  • Sharp knife
  • Chopping board
  • Mixing bowl
  • Measuring Cups and Spoons
  • Small pastry brush
  • Wok, deep heavy skillet (frying pan) or deep fryer
  • Instant-read thermometer
  • Spider strainer or slotted spoon
  • Paper towels
  • Plate or tray

Method
 

  1. Remove any skin or bones from the chicken, then mince or finely chop it. Mix the chicken with the water chestnuts, green onions, soy sauce, cornstarch, salt, black pepper and 2 teaspoons vegetable oil.
  2. Keep the unused wonton wrappers covered with a moist kitchen towel. Put 2 teaspoons of the chicken mixture in the center of each wrapper.
    3. You can use less or more depending on the size of your wonton wrappers.
  3. Brush the edges lightly with beaten egg. Fold one corner diagonally over the filling to meet the opposite corner, making a triangle. Press out any trapped air, then pinch the edges firmly to seal.
  4. Repeat with the remaining wrappers and filling.
    5. Keep unused wonton wrappers covered while working because they dry out quickly.
  5. Heat about 1 ½ inches (4 cm) oil in a wok or deep skillet to 350°F (180°C). A deep fryer can also be used.
  6. Fry 8 to 10 wontons at a time for about 3 minutes, flipping them a few times, until crisp and golden. Check that the chicken has reached 165°F (74°C).
  7. Lift the wontons from the oil with a spider strainer or slotted spoon. Drain on paper towels and serve hot with sweet and sour sauce or another dipping sauce.

Notes

  • Don’t overfill the wrappers. The 2 teaspoons quantity makes them easier to close securely.
  • Let the frying oil return to 350°F (180°C) before adding the next batch.
  • Chicken should reach 165°F (74°C) in the center before serving.
  • For the air fryer, lightly oil the wontons and air fry at 375°F (190°C), flipping halfway through. Start checking at about 7 minutes.
  • An Instant Pot Duo Crisp or another Instant Pot with an Air Fry function can use the same air fryer method.
  • Refrigerate cooked leftovers within 2 hours and use within 3 to 4 days.